2025, VOL. 11 ISSUE 3, PART G
Varietal differences in nutrient retention of chickpeas (Cicer arietinum L.) subjected to traditional processing methods
Author(s): Nidhi Saxena, Renu Verma and Vandana Shrivastava
Abstract:
Chickpea (Cicer arietinum L.), the world's second most important legume crop, serves as a vital source of protein and minerals in vegetarian diets. However, the effect of traditional household processing methods on nutrient bioavailability and retention remains poorly understood across diverse varieties. This study examined the differential impact of soaking, boiling, and sprouting on major nutrient contents across seven newly developed chickpea varieties (four Desi and three Kabuli types). Seven chickpea cultivars (RVG 202, RVG 204, RVG 205, RVG 210, RVKG 111, RVKG 121, and RVKG 151) were subjected to four treatments: unprocessed control, aqueous soaking (12 h), thermal boiling (30 min), and sprouting (36 h). Nutrient contents were determined using standard analytical methods: anthrone assay for total carbohydrates, micro-Kjeldahl method for protein, colorimetric assay for methionine, and flame atomic absorption spectrometry for iron and zinc. Data were analysed using ANOVA with significance set at p<0.05. Kabuli varieties showed significantly higher total carbohydrates (42.07-52.19 g/100g) compared with Desi varieties (26.45-30.56 g/100g), with minimal processing effects. Protein losses were greatest during boiling (6.22-14.99%), while sprouting and soaking had much smaller effects. Iron content showed the most dramatic reduction during sprouting (33-51%), whereas soaking preserved iron most effectively. Zinc losses remained relatively modest (3-16%) across all processing methods. RVG 204 (Desi) demonstrated superior retention of protein, iron, and zinc, whilst RVKG 151 (Kabuli) showed excellent methionine preservation and protein resilience. Processing method effectiveness for nutrient retention was: sprouting > soaking > boiling for proteins; soaking > sprouting > boiling for minerals. Genotypic selection had a more pronounced influence on final nutrient composition than processing method alone. RVG 204 and RVKG 151 emerged as the most suitable varieties for functional food formulation. These findings emphasise the complementary value of varietal selection and appropriate processing techniques in developing nutrient-rich chickpea-based products to address protein-energy malnutrition and micronutrient deficiencies in vulnerable populations.
